EFFECT OF ADDING SWEET POTATO FLOUR TO WHEAT-FLOUR ON PHYSICAL DOUGH PROPERTIES AND BAKING

被引：0
|
作者：
HAMED, MGE [1 ]
REFAI, FY [1 ]
HUSSEIN, MF [1 ]
ELSAMAHY, SK [1 ]
机构：
[1] NATL RES CTR,FOOD TECHNOL DIV,CAIRO,UNITED ARAB REP
来源：
CEREAL CHEMISTRY | 1973年 / 50卷 / 02期
关键词：
D O I：
暂无
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
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页码：140 / 146
页数：7
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